Barriers to Eating Traditional Foods Vary by Age Group in Ecuador With Biodiversity Loss as a Key Issue

Abstract Objective To document the perceptions of indigenous peoples for the sustainable management of natural resources against malnutrition. Design Initially 4 and then 12 interviews were conducted with 4 different age groups. Setting Eight rural villages in Guasaganda, central Ecuador, were studied in 2011–2012. Participants A total of 75 people (22 children, 18 adolescents, 20 adults, and 15 elders). Main Outcome Measures Benefits, severity, susceptibility, barriers, cues to action, and self-efficacy of eating traditional foods. Analysis Qualitative content analysis was completed using NVivo software. Initial analysis was inductive, followed by a content analysis directed by the Health Belief Model. Coding was completed independently by 2 researchers and kappa statistics (κ ≥ 0.65) were used to evaluate agreement. Results Healthy perceptions toward traditional foods existed and differed by age. Local young people ate traditional foods for their health benefits and good taste; adults cultivated traditional foods that had an economic benefit. Traditional knowledge used for consumption and cultivation of traditional foods was present but needs to be disseminated. Conclusions and Implications Nutrition education in schools is needed that supports traditional knowledge in younger groups and prevents dietary changes toward unhealthy eating. Increased production of traditional food is needed to address current economic realities.